An amazing recipe for a vegan pesto made with walnuts, basil and nutritional yeast! This creamy dreamy pesto is very easy to prepare and a total upgrade for your next pasta!
Peel garlic cloves, chop roughly and place into food processor.
Add all the other ingredients to food processor and blitz until you get a creamy, smooth consistency. Adjust by adding more olive oil (or water) if it’s too dry.
Use on pasta, roasted veggies, bread or anything you like and store the rest of the pesto in the fridge.
Recipe Notes
You can keep this pesto in an airtight container in the fridge during 1 week without any problem.